Our 1997 Pinot blanc is a dry, rich wine. It has an aroma of melons and spring flowers and a very smooth finish. It goes well with both traditional Chardonnay foods such as veal and pasta and traditional dry Riesling dishes such a scallops and shrimp. Pinot blanc, like Pinot gris, is believed to be a mutant cousin of Pinot noir. It is an important variety in Alsace and Fruilli in Northern Italy. In Alsace, it is often blended with Auxerrois, a more aromatic, lower acid grape. In Fruilli, where the weather is warmer, it is not blended. In both areas the wine is made in stainless, fiberglass or neutral oak puncheons to emphasize the fruit. Ours is made in this style also. We made our first Pinot blanc in 1995. We have grafted all of our Chardonnay vines, and now have three acres of Pinot blanc at our vineyard.
Amity means friendship. Amity vineyards is a family and friends run winery. Located in the Eola-Amity Hills of Yamhill County. Winemaker Myron Redford moved to Oregon in 1974 with a dream to make world class Pinot Noir. A pioneer, he was the first to produce organically grown sulfite-free wine. The first vineyards were planted in 1971. Total acres 15, planted to, Pinot Noir, Riesling and Pinot Blanc with additional contracted. Darcy Pendergrass, winemaker from 2007 through 2012, and a huge investment in new and very gentle wine processing equipment have paid off with new heights of quality at this property. Ryan Harms & family from Union Wine Company purchased Amity in 2014.
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Named for the river that runs through the valley from Portland to Eugene, Willamette Valley is home to some of the best Pinot Noir vineyards in the Northwest. While along the same north/south line as Seattle, the Willamette Valley is protected from Pacific rains by the Coast Range on the western border and the Cascade Ranges to the east. Though sunshine is typically plentiful, rainfall can occasionally be tricky, and the wines here vary vintage to vintage. Within the Willamette Valley is a number of sub-regions, including McMinnville, Dundee and Yamhill.
The valley is known for its Pinots – Pinot Noir and Pinot Gris. With a climate similar to Burgundy – in rainfall, sunlight hours and other climate factors – Pinot Noir has flourished here. Pinot Noir in Oregon produces wines that are fruit forward, yet complex, some with good agebility.
Other than Pinot Noir, many wineries grow Pinot Gris and Chardonnay. Pinot Gris from Oregon is delightful in its texture and food friendliness. Chardonnay in the valley adapts well to the cool climate and produces lean, elegant wines.
Oregon has long been an agricultural state, producing everything from hazelnuts to cattle. The Willamette Valley in particular is a fertile basin for all sorts of produce. Not quite pegged as a wine state, in 1965, a UC Davis graduate named David Lett decided that the Willamette's climate mirrored that of Burgundy in France. With that in mind, he decided to plant some Pinot Noir clones to see how they did. And a good gamble it was. The Willamette is now one of the only regions in the world to focus solely on Pinot Noir as its red variety. Also known for Chardonnay and Pinot Gris. The southern part of Oregon has been slower in delving into the world wine market, but has been making excellent strides with their Rhone style varietals, like Syrah and Grenache. There are also coastal regions producing promising wines.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.